Skripsi

PENGARUH PENAMBAHAN KONSENTRASI GUM ARAB DAN CARBOXYMETHYL CELLULOSE (CMC) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK NATA DE COCO

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Penilaian

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Nata de coco is one of the processed coconut water that helps reduce waste caused by coconut water. The stabilizer as alternative of sugar is used in boiling nata de coco so that it can soften nata de coco. The objective of this research was to determine the physical, chemical and organoleptic characteristics of nata de coco by adding concentrations of arabic gum and carboxymethyl cellulose (CMC). This research design was factorial completely randomized design with two treatment factors, namely type of stabilizer (A) and concentration of stabilizer (B). The first factor was the type of stabilizer (gum arabic and carboxymethyl cellulose (CMC)) and the second factors was their concentration (2%, 4% and 6%). The observed parameters were physical characteristics (texture, and specific gravity), chemical characteristics (water content, and pH) and sensory difference evaluation with control (texture). The data obtained were analyzed statistically using ANOVA. The result of this research showed that the type of stabilizer had a significantly affected the value of hardness and pH. The concentration of stabilizer has a significant effect on the value of hardness, moisture content and pH. The interaction of the two treatments significantly affected the value of pH and hardness. Treatment A2B2 (CMC, 4%) was the best treatment with value of 7.787 gf hardness, 1.110 g/mL specific gravity, 98.345% water content, 7.34 pH and a difference test with control (texture 1.16).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003928	T79445	T794452022	Central Library	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T794452022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2022

Collation

xvi, 31 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.607

Content Type

Text

Media Type

-

Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman dari air kelapa

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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